Angela Brobst

I tried a frittata variation on this idea today, and it came out great, so I wanted to share! Leftover pesto sauce from your Spinach Pesto dish was a perfect addition to a fritatta I developed to work as a P90X breakfast. I was really impressed at how much the flavors of the pesto improved one of my stand-by dishes. Here is the recipe in case you want to try it!

Directions
-Pre-heat oven to 350 degrees F
-Heat an oven-proof skillet over medium-high heat and spray well with non-stick spray (I use olive all in a mister)
-Whisk eggs together in a small bowl and add tomatoes, mushrooms, and pesto sauce; blend well
-Pour egg mixture into heated skillet, and then add torn spinach to the top
-Cook over medium-high heat until top is almost set
-Move fritatta to oven for about 7 minutes to set the top

I focus more on counting overall calorie percentages than P90X servings, but I think this is the breakdown:

1 protein; 1 veggie; 1 condiment

Thanks again for sharing all your hard work! I made the Spinach Pesto the other night and my very finicky husband informed me that I could “make that anytime.” 🙂

Yay, Angela!!! I’m so glad that you liked the pesto recipe! Thanks so much for the feedback. It’s nice to know that other people are trying and liking these recipes (and I’m not just talking to myself here!! lol). =)

Thanks for the frittata recipe. I’ve never made one before, so I’m super excited to try it. Please do keep passing on any good recipes you come across, and don’t be surprised if they become “famous” on my site soon! 😉